It’s Rhubarb season.
Is it a fruit? Vegetable? A pretty plant?
I had to google that one. 🙂
It’s a vegetable that people treat as a fruit.
I can live with that.
If I am able to say I’m eating vegetables while I eat this cake,
In this household we thought it was only Madison and I that ate Rhubarb.
Since I made this cake, Reagan decided that she likes it too.
Mr D tasted it, ate it, then snooted about it so he was out again.
We didn’t even ask the Man of the house.
Little One gobbles up any kind of sweets, so she ate too.
This recipe was put in our church cookbook by my friend RuthAnn.
I loved when she would make and bring this to church functions.
Now she’s in Haiti for awhile so I had to make it myself.
We miss her and her family (and the cake) 🙂
Special Rhubarb Cake
2 T Butter – softened
1 C. Sugar
2 C. Flour
1 tsp. Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 C Buttermilk
2 C Rhubarb
1/4 C Flour
1/4 C Sugar
2 T Butter – melted
1/2 C Butter
3/4 C Sugar
1/2 C milk
1 tsp Vanilla
Cream butter and sugar; beat in egg.
Combine dry ingredients and add to mixture alternately with buttermilk, beating until just moist.
Fold rhubarb into batter.
Combine Streusel ingredients and sprinkle over batter.
Bake in a 9×9 square @ 350* for 40-45 min.
(Since I didn’t have that, I just used a 9×13 pan)
For vanilla sauce, melt butter.
Add sugar and milk.
Bring to a boil and cook 2-3 min until thick.
Remove from heat and stir in vanilla.
Serve with cake.
Our first serving was when it was still warm.
Try not to eat it all at once.
Next on our list is Rhubarb Custard Bars.